Get some shortcrust pastry and some puff pastry and let thaw. Meanwhile cook up small pieces of boneless chicken with tandoori masalas or curry powder. Add a fistful of flour, about that much cheese and a drizzle of milk to thicken up the chicken. Set aside to cool.
Cover muffin tin slots with short crust pastry. Add the chicken mix in your pastey bowls. Cover with a circle of puff pastry and poke a few holes on top. Brush with egg and bake for 25-30 min. Enjoy!